Today I am pushing the limits! I want to see if raw steak tartare is better with sous vide cooking. This will make the tartare safer to eat, but the question is, does it taste the same? Or is it better? or worst?

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* Weber Slow N Sear

* SOUS VIDE EQUIPMENT *

  • Joule Sous Vide Circulator
  • Anova Precision Cooker WiFi
  • Sous Vide Supreme
  • Sansaire Sous Vide Circulato
  • Sous Vide Container
  • Sous Vide Container Cover
  • Best Chamber Sealer
  • Cheap Suction Sealer
  • Chamber Bags
  • Suction Bags
  • Bag Holder
  • Mini Weight
  • Pepper Grinder
  • Mini Hook Clips
  • Large Clips
  • Rib Rack
  • Stainless Steel Searing Circle Grate
  • Grate Inside Container (mine is 10×15)
  • Rack System Lifter
  • Sous Vide Rack System

(Choose the right size for you)

* TORCH SET UP *

  • Torch
  • Searzall (Heating Lamp)
  • Touch Gas

* SEARING GRATES *

  • Searing Grates
  • Round Elevated Grate

* KNIVES *

  • LIPAVI Damascus Chefs Knife
  • LIPAVI Damascus Santoku
  • Chef’s Knife
  • Chef’s Knife Japanese
  • Sushi Knife
  • Butcher’s Knife
  • Long Carving Knife
  • Electric Knife Battery
  • Cleaver
  • Nicer Cleaver

* SMOKER AND GRILL *

  • Smoker
  • Wood Pellets
  • Charcoal Grill
  • Weber Griddle 1/2 Moon
  • Cast Iron Griddle Round
  • Heat Resistant Glove

* OTHERS *

  • Blender
  • Cutting & Serving Board
  • Color Prep Board
  • Granite Cutting Board
  • Food Grade Gloves
  • Bundt Cake Glass Pan
  • Glass Mason Jars 8 Oz.
  • Glass Mason Jars 4 Oz.
  • Glass 7 Cup with Lid Container Kit
  • Tongs Tweezers

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HOW TO COOK STEAK TARTARE SOUS VIDE
I cooked it for 30min @ (131°F / 55)

* Steak Tartare Recipe *

  • 1/2 lbs lean tenderloin
  • 2 tsp Shallots
  • 1 tsp Chives
  • 1 tsp Capers
  • 1 tsp Toasted Sesame Seeds
  • 1 tsp Sesame Oil
  • 2 tsp Ponzu Sauce
  • 1 tsp Worcestershire
  • 1 tsp Dijon Mustard
  • Radish, Salt and Pepper to taste!
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